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U.S. Marine Corps Lance Cpl. Thanh Nguyen, a food service
U.S. Marine Corps food service specialists participate
Participating members recieve food from the Marine
The U.S. Marine Corps Food Service Team prepares food
U.S. Marine Corps Corporal Kevin Nguyen, a food service
U.S. Marine Corps Cpl. Phongdavis Nguyen, food service
Participating members recieve food from the Marine
U.S. Marine Corps Lance Cpl. Qian Wen, a food service
Culinary Specialist 3rd Class Jeffrey Rector, a reserve component Sailor assigned to Navy Operational Support Center (NOSC) Chattanooga, participates
NAVSUP CO is part of TANG event to improve Navy Food Service
Summary
160504-D-IL028-207 MECHANICSBURG, Pa. (May 4, 2016)Naval Supply Systems Command (NAVSUP) Commander Rear Adm. Jonathan A. Yuen discusses ideas to improve Navy food service with subject matter experts at a Tactical Advancements for the Next Generation (TANG) event May 4. TANG employs design thinking process, which is a goal oriented human-centered approach drawing on team creativity and interactions. (U.S. Navy photo/Released)
- PEO Integrated Warfare Systems - Naval Sea Systems Command
- Navy Food Service Uses Design Thinking to Revolutionize Processes
- In Case Any Future Nukes Were Wondering What The Food Is, 54 ...
- In Case Any Future Nukes Were Wondering What The Food Is, 59 ...
- In Case Any Future Nukes Were Wondering What The Food Is, 60 ...
- In Case Any Future Nukes Were Wondering What The Food Is, 43 ...
- In Case Any Future Nukes Were Wondering What The Food Is, 42 ...
Tags
food culinary tang
debbie dortch
naval supply systems command
mechanicsburg
navsup co is part of tang event to improve navy food service
dvids
high resolution
us navy
Date
04/05/2016
Source
Defense Visual Information Distribution Service
Link
Copyright info
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